Curried Chutney-Glazed Cornish Hens |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 (1 1/4-pound) cornish hens |
cooking spray |
1/3 cup mango chutney |
2 1/2 tablespoons lemon juice |
1 teaspoon curry powder |
Directions:
1. Preheat oven to 475°.
2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.
3. Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat. Remove from heat. Brush half of glaze evenly over hen halves.
4. Bake at 475° for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.
5. Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.
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